For Boiling Chana

• In a pressure cooker, add ghee. Once it’s hot, add water as required, soak brown chickpeas. Give it a good mix.
• Cook for 3-4 whistles or until the chickpeas are cooked.
• Keep it aside and let the pressure release naturally.

For Masala Mixture

• In a bowl, add turmeric powder, degi red chilli powder, coriander powder, dry mango powder, garam masala, cumin powder and water. Give it a good mix.
• Keep it aside for further use.

For Halwa

• In a kadhai or handi, add ghee. Once it’s hot, add semolina, ghee and cook for 4-5 minutes on medium flame or until the semolina becomes light and puffy and turns light brown in colour.
• Add raisins, chironji and cashew nuts. Cook for another 2-3 minutes.
• Add hot water and sugar.Let it cook until the semolina is cooked through.
• Finish it with cardamom powder and give it a good mix.
• Transfer it into the serving dish and garnish it with slivered almonds.
• Serve hot with prepared chana sabji and pooris.

For Dough

• In a parat or bowl, add whole wheat flour, sugar, sendha namak to taste, semolina, and water as required. Knead it into semisoft dough.
• Add oil and knead again for a minute.
• Transfer it into the bowl, cover it with the damp cloth and let it rest for 10-12 minutes.
• Divide the dough into small lemon-sized balls. Apply ghee and flatten each ball with a rolling pin to form pooris.
• Transfer the pooris into the hot oil, fry them until crispy texture and light golden brown in colour.
• Transfer it into the absorbent sheet and keep it aside for further use.

For Chana Sabji

• In a handi, add oil. Once it’s hot, add cumin seeds, green chillies and prepared masala mixture. Cook until oil separates from the masala.
• Add cooked chana, tender coriander stems. Cook for 12-15 minutes or until well cooked.
• Transfer it to a serving dish and garnish with a coriander sprig.
• Serve hot with prepared pooris and halwa.